This actually turned out really well. I did however change a few things. I added garlic powder to the sea salt & pepper mixture. It was a little more salty than I would have liked so, next time I am going to reduce the amount of sea salt the recipe calls for and still add the garlic powder. The boyfriend said, that this recipe is much better w/much better flavor than his recipe for the prime rib he makes. Also, one downfall was that for our 3.13 pound Prime Rib it only took an hour and half to get to medium. I would suggest watching it closely. There really was not much juice to keep putting over the top of the Prime Rib, either.
Excellent. Will make again for sure.
served this for christmas dinner and got rave reviews. The smaller end of the roast ended up being 135, medium rare which suited some guests and the bigger end was perfect for rare eaters. The herbs and garlic gave great flavor and made great aujus. This will be my Christmas roast from here on
This recipe works, but the 325 degree oven will yield a roast with some grey banding and all the red, juicy meat in the middle. It is far better to cook the roast at 200 degrees for as long as it takes to reach 110 degrees internal - let it stand for 20 minutes, tented with foil, and it will reach 120, which is perfect. The result will be a roast that's browned on the outside and rosy pink all the way through. If you use a convection oven, the meat will be crispy brown on the outside. If using a thermal oven, you may want to sear the meat before placing in oven or turn up the heat to 400 for the final 5 minutes to get a nice brown crust. If you've never used this low-temperature, very slow roasting method it's worth one try. It even works well with less tender cuts of beef.
Fantastic - another great holiday meal!
One recommendation - My butcher offered to trim the roast off the bone and then lay the roast back in place and tie it together so it cooked as a "bone in roast" but with a few snips of the butchers twine, it went on the platter as a boneless roast.
Not sure if this is common or not - but I appreciated the time saving step - and if it lost anything from this method - I sure couldn't tell.
Another one for my Holiday "make this again" file.
I have tried this recipe with and without the bone and it is simply delicious!! Mouthwatering and a definite guest pleaser!
Great recipe... family loves this. It is now in my favorite recipe collection. Highly recommended
My first attempt at a prime rib roast and it was a big hit! So easy to make and so delicious. I'll definitely be keeping this as a repeatable recipe!
Terrific! From now on, we'll do it this way!
This recipe has been a family tradition now for Thanksgiving instead of turkey! We look forward to it EVERY year. Comes out awesome and tastes way better than turkey.
I prepared this recipe for Easter lunch, I bought a deboned prime rib, (prime Grade) 16lbs (easier to handle for big crowd)I followed the directions, the only change I did when baking it I put the fat side down to protect the meat, not having bones. even friends who don't like med. rare meat loved it.... a keeper.
This is the best receipe for prime rib. My family loved it. This is truly a keeper
I tried cooking Prime Rib for the first time and trusted Fine Cooking to steer me in the right direction - A+ yet again! The recipie was just perfect! The only change I made was slivering a few cloves of garlic and stuffing it under the fat on the top of my roast. My only issue is that the rosemary after the long and slow cooking time fell appart on top and I was left with pokey and sharp rosemary needles all over. I was able to brush most of them off but I guess that is a minor inconvenience considering how super yummy this turned out!
This recipe is perfection! I've fallen back on this recipe several times now and it truly is a performer. Just follow the directions to the letter and the result will be outstanding. Such a rewarding recipe when you're eager to please family or friends with a spectacular cut of beef.
This is the best prime rib I and my family ever had! It was a hit! I didn't change anything from the recipe.
This is by far my favorite prime-rib recipe!I am making it again tomorrow night. This time I am going to spread a layer of grainy mustard on before the herbs and garlic!
This is a never fail prime rib recipe. I joined Fine Cooking online just to have access to it!
I've made this for Thanksgiving and X-Mas last year and I plan to do it angain this X-Mas, it was delicious. Suzanne Goin is definitely one of the top 3 chefs L.A. has. Thanks for the recipe.
My only comment would be to take the Rib out a little earlier than you wanted cooked b/c it is still cooking after you take it out and it might be more done than you want it.
This is definitely best prime rib ever. Made it twice already, the second time with entire menu. Will repeat many times in the future. Would love to see more recipes from Ms. Goin.